CHEELA

INGREDIENTS
Basmati rice - 200 gm
Chana dal - 50 gm
Cumin seeds -1 tsp
Salt - to taste
Oil - 1/2 cup
Water -as required

METHOD
 Wash and soak the rice and dal for 3 to 4 hours and grind it to make a fine paste. Mix cumin seeds, salt and enough water for a thin batter.
          Now heat the 1 tsp oil in a non stick pan and spread  the mixture. Flip when done on one side. Serve hot.

FISH CURRY

INGREDIENTS
Rohu fish washed and sliced - 500 gms
Mustard seeds - 2 tbsp
Jeera seeds - 1 tbsp
Garlic cloves -8-10
Methi seeds - a little pinch
Sliced tomatoes - 2
Turmeric powder - 1 tsp
Red chillie powder - 2 tbsp
Salt - to taste
Mustard oil for frying -1 cup
Chopped coriander leaves for garnishing


METHOD
Marinate the fish in turmeric powder, salt and lemon juice for 20 minutes. Heat the oil in a kadahi and deep fry  both the sides of the fish pieces until slightly brown, drain and keep aside.
         Grind the mustard seeds, jeera seeds and garlic cloves to make a fine paste. Now once the paste is ready, add in it turmeric powder and red chillie powder . Now heat up the remaining oil, and put the methi seeds to crackle and mix the paste in the oil and stir fry for a few minutes.  Add the finely chopped tomatoes and cover it and cook in a medium flame.
      Add the water and salt for gravy and boil it. Now add the fried fish pieces in the gravy and cook for 5 minutes. Garnish with coriander leaves and serve hot fish curry with rice.

CHOCOLATE ICE CREAM

INGREDIENTS
Milk (full cream)  - 1 ltr
Sugar   - 2 tbsp
Cocoa powder -2 tbsp
Custard powder - 1/2 tsp
Fresh cream -1 cup
Grated chocolate and nuts for garnishing


METHOD
Boil the milk and simmer till it  gets thicken. Mix the custard powder ,cocoa powder and sugar in half cup of the cold milk. Cook well till the milk is reduced to 1/4 and gets thick. Now mix these above  mixtures in the thick milk. When it gets cool, mix the fresh cream and churn in the blender. Pour the mixture in the vessel and place in the freezer.
        After 3 to 4 hours, take it out and churn again and freeze it. And after 3 hours,  the yummy chocolate ice cream is ready to eat. Garnish it with grated chocolates and nuts  and serve.

DAL DHOKLI

INGREDIENTS
Masoor dal - 1 cup
Wheat flour -1 cup
Turmeric powder - 1/2 tsp
Cumin seeds -1/2 tsp
Garlic clove- 5 to 6
Oil - 2 tbsp
Water -3 cup
2 Table spoon chopped coriander leaves for garnishing

METHOD
Rinse the masoor dal in running water. Add salt, turmeric powder and water in the masoor dal and place the dal in the cooker.
       We  prepare a dough for dhokli. We mix cumin seeds, salt and one tsp oil in the wheat flour with the help of water to make a little stiff but smooth dough. Cover the dough and keep aside for 15 to 20 minutes. Divide the dough into 10 to 12 equal size balls. Now take one ball and give it a shape like patties or star shape. These pieces are known as 'dhokli'.
       Add all the star shape pieces into dal in the cooker. Close the lid  and pressure. Cook it over medium flame for one whistle and once the dal dhokli gets ready switch off the gas.
         Heat oil in a pan in a medium flame. Add cumin seeds and garlic cloves to crackle and mix in the dal dhokli.
      Garnish with coriander leaves and serve hot in a deep serving bowl.

KHATTE KARELE

                           

INGREDIENTS
Bitter gourd (karela) -250 gm
Onion chopped -2
Coriander powder -1tsp
Turmeric powder -1/2 tsp
Amchur  - 1 tsp
Green chillies -2
Cumin seeds -a little pinch
Oil - 2 tbs
Salt -to taste
METHOD
Wash and peel the karela. Cut the edges of the karela on both side, now cut them length wise from one side. Soak the karela in salt water for half an hour.
                         Heat the oil in a pan. Put the cumin seeds to crackle. Add the karela and simmer for few minutes.  Add the chopped onions, coriander powder, turmeric powder and green chillies. Stir well and saute for 8 to 10 minutes till the karela gets soft. Cook covered for 4 to 5 minutes Now add the salt and amchur powder. Serve the hot khatte karele with chappatis or rice.

MOOLI PARATHA

Mooli paratha is very heathy and tasty.
Prep Time : 30 min

Cooking Time : 15 min

INGREDIENTS
Wheat flour -1 cup
Carom seeds -a little pinch
Mangraela -a little pinch
Salt -to taste
Water -as required

For stuffing
Grated radish -1 cup
Carom seeds -a little pinch
Mangraela - a little pinch
Salt  - to taste
Green chilly chopped - 1 tsp
Coriander leaves chopped - 2 tsp

METHOD
Make a  dough with wheat flour as we  prepare for roti. Grate the radish and mix with salt, cumin seeds,  mangraela, green chillies and coriander leaves to make a stuffing. Now squeeze the excess water from the radish mixture. Mix  a  little amount of roasted besan or sattu in the radish mixture.
                          Divide the dough into equal parts. Stuff the filling in the dough and roll into balls. Flatten the ball to make a thick round paratha. Grease the pan with little oil and heat on a medium flame. Make the paratha with one tsp. of refined oil. Serve the garma garam mooli paratha with pickles.

TIPS -The  paratha will be more tasty when we mix a little amount of roasted besan or sattu in the radish mixture

CHOCLATE CAKE

Chocolate cake is a cake flavored with melted chocolate or cocoa powder.

Prep Time : 45 min

Cooking Time : 45 min

INGREDIENTS
Maida -250 gm
Sugar -250 gm
Eggs -4
Cocoa powder -4 tbsp
Walnuts crushed -3/4 cup
Baking  powder - 1 tsp
Vanilla assence -1 tsp
Salt -a little  pinch
Butter -1 cup

METHOD
Preheat oven to 150 degree C. Grease and flour a 9 inches round baking cake pan. In the bowl, beat the butter and sugar. Now beat in the eggs, one at a time. Add the vanilla, cocoa powder ,baking powder and salt and mix well. Add the flour in cut and fold method. Add the nuts over the batter. And then pour the batter into dish.
               Bake for 30 to 40 minutes in the preheat oven.Now the delicious chocolate cake is ready.

Note -Mix the nuts with a little amount of flour and pour over in the cake batter